"Airy" creams with mango, mint and a hint of vanilla

(7/8 servings - inspired by this) :
- 250g vanilla pastry cream (clic to see recipe)
- 130ml heavy cream
- 2 mango
- 2 passionfruits
- a few mint leaves
- 2 egg whites (small ones)
- 20g sugar
- 1 lime (or lemon if you don't have lime)

Beat the cream until stiff peaks, incorporate it delicately to the chilled vanilla pastry cream.
Beat the egg whites until soft peaks, then add sugar, and beat until stiff peaks form.
Incorporate to the pastry cream-chantilly mixture.
Cut one mango in half, then dice it and mix in a food processor to get a puree. Add a few chopped mint leaves and pulse again.
Divide this preparation in glasses.

Reduce the second mango in puree as you did with the first one, add mint as well, pulse, and incorporate the 2 passionfruits' juice (you can pass through a sieve if you don't want any seeds). Sprinkle with a splash of lime juice (don't need too much). Taste and add sugar if needed.
Spoon this puree upon the creams in each glass.

Let it set in the fridge for a few hours until ready to serve.